I have decided to focus a little more on quality and and a little less on quantity. I am so close to being able to cook foods my children love to eat and are BTD compliant. I just need a little more time to practice!

Yesterday, I took the Sweet Potato Cake recipe from this website and made muffins. I used millet flour instead of kamut, and I used applesauce instead of peeled chopped apples. Hindsight would dictate that fewer pesticide residues would have gone into these muffins if I had forgone the applesauce. Oh well, one day at a time.

The good news? My son will be eating sweet potatoes all week! Oh- I also substituted a splash of anise instead of vanilla. It is an interesting licorice - like - pumpkin like taste - and hey, he eats it!

This afternoon I will work on making Swedish Pancakes. Here are two recipes I am playing around with:

2 tb ghee

1/3 cup warmed honey

2 1/2 cups of btd compliant milk (goat, soy, rice?)

1/2 c oat flour

1/4 cup rice flour (or 3/4 cup spelt)

5 eggs

Heat a casserole dish that is 9 inches in diameter, then melt ghee and coat the bottom and sides. Mix honey with milk and stir into flour. Beat eggs until very light and stir into flour mixture until well blended.

Pour into casserole dish and bake in a preheated 375 degree oven until puffed and browned. (30 min)



I havent' attempted this one yet but it looks so interesting! Plus, all A and O's could eat it. I would serve it with a little maple syrup (the real stuff) or pure preserves. Butter for my O on the table.

Here's another one:

4 eggs

1 cup btd compliant flour (spelt?)

1 quart of milk

1/2 tsp salt

1 tbsp melted butter (O) or 1/2 tbsp ghee (O/A)

ghee for frying

Whip eggs with half of the milk. A blender will work fine. Add flour and salt and whip until batter is smooth. Mix in the rest of the milk and butter. Let the batter stand for about 10 minutes before starting to fry the pancakes.

Preheat skillet over medium high heat. Cover entire pan with ghee or butter. Mix batter briefly, and pour a very thin layer into the skillet, tilting it so that the bottom is completely covered. Let the pancake fry until it starts getting brown at the edges and the surface is dry. Turn carefully with a spatula and fry the other side until golden brown.

Leftover pancakes can be rolled up , wrapped individually, and frozen.

Anyway, I haven't tried these exact recipes yet - but I am hopeful. I find that I need easy weekend food - and if I don't have it - then I will eat the avoids around the house. Bagged salads full of dark greens are a great "convenience" food for me. As for dressing, I squirt fresh lime juice or lemon juice over the salad, add olive oil, and then add honey. Salted almonds and peanuts in convienent cans are an absolute must. As for my little "I am allergic to almost everything 2 year old", I finally have his base meal figured out. #1) Saute onions and minced garlic in olive oil #2) Make 20 minute rice #3) Add whatever vegie is handy #4) Add soy sauce.

He is so funny. I can put anything in his rice and he will eat it. Sardines, pureed brocolli, fresh vegies (they just have to be very small), beans, etc. I am finally on top of the psychology of mealtime! Take care everyone



P.S. It is now 8:00 pm. Eureka! I have finally done it. Forget the first recipe - it was a total flop. Here's the recipe that finally worked for me:



1/4 cup of brown rice flour

a dash of salt



1/2 cup of vanilla rice milk

ghee

1 egg

Whisk egg and rice milk a little ghee together very well. If you have a blender, that would be better.

Add flour and salt. Mix thoroughly and then let sit.

Preheat a non-stick pancake pan or any type of skillet. When a flick of water evaporates, add a little ghee. Pick skillet up by the handle and spread the ghee around to completely cover the bottom of your skillet. Briefly stir your pancake mixture (this can actually sit for 2 minutes or up to one hour, by the way), and gently and slowly pour it into the center of your skillet. Grab the handle and tilt the skillet until the bottom of the pan is completely covered.

When the edges are brown (and I mean brown) and the top is dry, gently loosen pancake (corners first) and then roll the pancake slowly. If one is truly talented, one could acutally loosen the entire pancake and brown the other side. However, the rest of us should just roll it. Gently scoot the pancake off of the skillet onto your plate and top with ghee, honey, or butter. Add pure maple syrup or your favorite perserves.

It's delicious, it is full of protein- and it's easy to install variety by changing the flavor of your preserves! Serve with fruit and it's a nutritious way to start your day. Thanks for reading.